| No violation noted during this evaluation. | 08/07/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
|
08/07/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- PIC could not restate proper reheat temperature of 165F.
- Food received from an approved source (Restaurant Depot, Giovanni's).
- Food employees cool tcs food items to 41F using an ice bath.
- Observed cold foods being held at 41°F or below. Hot foods held 135F or above per PIC.
- Frozen foods are thawed under refrigeration per PIC.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Chemicals stored separate from food to prevent chemical contamination.
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01/09/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 01/09/2015 | Standard Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Observed a handwashing sink without water at the required temperature.
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F. through a mixing valve or combination faucet.
- The hand washing sink(s) were not accessible for convenient use by employees.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- PIC must be knowledgable in exclusions and restrictions of ill employees.
- Q/A HACCP plan in place, Contigency plan.
- Food recieved from approved sources.
- Date mark all TCS foods if holding for longer that 24 hours to ensure proper rotation.
- All TCS foods are: (+) cooked, cooled, and reheated properly per PIC (+) held hot at or above 135F (per PIC) and held cold at or below 41F (observed) (+) thawed properly under refrigeration
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Chemicals stored separate from food to prevent chemical contamination.
|
09/05/2014 | Critical Control Point Inspection |
- Observed employee eating, drinking, or using tobacco in non-designated area. Observed employees eating food on food prep counter in center of kitchen.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed items in reach-in coolers being stored without a date mark.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule.
- Critical: Observed a handwashing sink without water at the required temperature. At time of inspection, water to handwashing sink was turned off.
A handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. PIC turned on water at handwashing sink.
- Critical: The handwashing sink was not easily accessible. Observed towels and a bag inside handwashing sink.
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- The plumbing system was not properly maintained. Observed a leak in the faucet of handwashing sink.
A plumbing system shall be properly maintained.
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09/05/2014 | Standard Inspection |
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